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CATEGORY CUISINE TAG YIELD
Vegetables 1 servings

INGREDIENTS

Cooking spray
1 tb Curry powder
1 c Chopped yellow onions
2 Garlic cloves; minced, up to 3
1 pk (10 oz) frozen chopped spinach; thawed and drained
1 cn (8 oz) tomato sauce
1 cn (15oz) chickpeas; drained (I use two cans)
1 c Fatfree vegetable broth
Salt and pepper to taste
Hot sauce or red pepper flakes to taste; (optional)
1/2 ts Garam masala

INSTRUCTIONS

Lightly spray a large skillet or saucepan with cooking spray and add curry
powder, onions, and garlic; saute for about 5 minutes. Add spinach, tomato
sauce and 1 cup of the chickpeas. In a blender, puree remaining chickpeas
with broth. Add to the vegetables. Simmer until heated through, about 10-15
minutes. Stir in the seasonings including the garam masala. Serve over
cooked brown rice or couscous. Makes 4 cups and serves 3-4.
Note: If you like your curry spicer, try adding extra cumin, turmeric,
coriander and mustard.
Posted to fatfree digest by JBennicoff@aol.com on Apr 25, 1999, converted
by MM_Buster v2.0l.

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